Rice with chicken. This is my quick and dirty recipe that doesn’t require much thought or time.
- 1 c. Sofrito, coarse (see recipe)
- 3 c. rice, cooked (see recipe)
- 1 carrot, sliced
- 1 chicken breast, large, boneless, small cubes
- 1/4 c. Extra virgin olive oil
- pickled jalapeño peppers
Wash and rinse the carrot, then slice. Cube the chicken breast in about 1 inch cubes. Heat the olive oil over medium high heat and when hot, add the carrots, chicken and sofrito. If you don’t have any sofrito prepared, you can make it now, in the same pot as the chicken. Cook until the chicken is just cooked through and add the rice. Stir well, cover, and heat over medium heat until the rice is hot. Taste and season with salt and pepper as needed. Add some coarsely chopped pickled jalepeño peppers if desired, or serve them along with the dish. Makes 4 servings.